You will want to buy only fresh Parmesan cheese when you make your homemade sauce. I am making alfredo sauce and I don't think I let the whipping cream cook long enough before I added my parmesan cheese and now it won't melt.

Blend in the grated cheese slowly, if you are making an Alfredo or a basic parmesan cheese sauce. Parmesan is classified as a smooth melting cheese.

Frank Proto, Director of Culinary Operations at the Institute of Culinary Education, recommends using a Microplane shredder for the cheese to keep Alfredo sauce from becoming grainy. I added all the cheese at once, when I started I had quite a bit of the butter and heavy cream sauce, 1 cup of cream, nearly a stick of butter, so I figured it had a lot of room to melt I guess. You know, the stuff that looks like what comes in those shelf-stable cheese shakers. I can't get rid of that bumpy texture.

Bring to a low boil and reduce heat to medium low and simmer for 8 minutes. the trick to parmesan is that it has to be finely grated, like a powder, for it to melt consistently in a cream sauce. When we call for cheese to be added to a pasta sauce, we’re usually talking about finely grated Parmesan. You can use them, but the results may not be satisfactory. I have brought it to a boil and brought it back down and have been stirring it for 30 minutes and it WILL NOT MELT. The grated stuff in the can doesn’t melt and can end up tasting grainy, and the pre-packaged shredded Parmesan won’t melt as well either because of the coating they add to it to keep it from sticking together in the bag. Top Tips and Tricks.

Keeping the heat exposure to a minimum. Make sure to shred your own, instead of using pre-shredded product -- that stuff has additives to prevent clumping, which prevent good melting (plus the cheese itself may not be the best). Need help asap. if not strain and regrade the cheese If its already in there you can try turning up the heat slightly then beating it.

To help it reach this potential, grate the cheese finely.

In a medium sauce pan over medium heat melt butter.

Also add the cheese in small additions. The cheese is important! Powdered, grated, and granulated cheeses usually have some kind of anti-caking ingredient that affects the melting characteristics. Thank yoU! This allows it to mix and melt in easier, … Add small amounts of grated cheese, to your base at a time, while stirring constantly. Soooo yeah Add garlic, cream, pepper, and salt.

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